Creamy Floret Soup

chefpreetz's picture

Sep. 27, 2011

Boiled cauliflower pureed and cooked with flavoured chicken stock and simmered with aromats like nutmeg powder. I have used chicken boullion in this recipe. You can use Veg stock seasonings as an alternative.


Cauliflower 1 Small , cut into florets
Water 2 Cup (32 tbs)
Vegetable cooking spray 1 (as required)
Onion 3/4 Cup (12 tbs) , finely chopped
Carrot 1 , finely chopped
Garlic 1 Clove (5 gm) , finely chopped
All purpose flour 1/3 Cup (5.33 tbs)
Chicken flavored bouillon granules 1 Tablespoon
Worcestershire sauce 1/2 Teaspoon
Celery salt 1/4 Teaspoon
Nutmeg powder 1/8 Teaspoon
White pepper 1 Pinch
Skim milk 2 Cup (32 tbs)
Cheddar cheese 4 Ounce , grated (1 cup)



1. In a medium sauce pan, place 1 cup water for boiling.

2. Once boiled, add florets and cook till florets are tender.

3. Using a soup strainer, strain cooked florets. Reserve cooking liquid.

4. Keep aside 1 cup cooked florets.

5. In an electric mixer, combine rest of the florets and cooking liquid and blend till smooth. Keep aside.

6. In a small bowl, combine flour and bouillon granules with remaining 1 cup water and mix well. Keep aside.


7. In a large casserole pot/ soup pot/ Dutch oven, coat with cooking spray. Keep to heat.

8. Once hot, add garlic, onions and carrots and sauté on a medium flame.

9. Add flour- bouillon mixture and mix well.

10. Add skim milk, Worcestershire sauce, nutmeg powder, celery salt and white pepper. Mix well and bring to boil.

11. Once boiled, add blended cauliflower and cooked florets, reduce flame and simmer for few minutes or till thickened.

12. Add cheese and mix well. Cook till cheese starts to melt.


13. Transfer on to a serving bowl, garnish with croutons and parsley and serve piping hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 265Calories from Fat 91

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 386 mg16.08%

Total Carbohydrates 29 g9.7%

Dietary Fiber 4 g16%

Sugars 12 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet